Our desire in opening Redfish was to supply our customers with quality fresh local fish, a better product, that is better in taste, better for you and better for the environment.
I have been a Head Chef in and around Perth for nearly 40 years, cooking in some of our best restaurants, pub chains, hotels and cafes. In 2014 I decided to make a change, to do something I was passionate about, providing good food at reasonable prices while trying to maintain a local product. The seafood scene in Perth is dominated by cheap imported product or over priced local seafood that a lot of chefs do not know from where it comes.
I go to the markets three times a week, and only purchase the best whole fish I can, it is then taken to the shop and filleted fresh. We are mindful to only buy fish from fishermen we trust, are responsible and sustainably sourced. All the fish comes in from professional fishing boats around the state and auctioned off to the highest bidder.
In WA our fishing industry is heavily regulated, fish stocks are monitored and quotas are set based on future stock levels, therefore making our industry sustainable. As the general public become more aware of the environmental consequences of our love of seafood, we as end producers, believe it is our responsibility to ensure we source seafood that contributes to a sustainable future.
At Redfish we developed a menu that is not only delicious but also sourced from sustainable fisheries, our menu and specials will change and develop as circumstances and supplies change, responding to both customer demands and environmental conditions.
We have many other issues to tackle and this will be an ongoing prospect, food miles, recycling, bio-degradation and energy to name but a few. Be assured that as we grow and progress we will respond and look to different ways, without compromising our end product, to these issues.
We are doing all of this so you can just relax and enjoy our delicious and exciting seafood with a clear conscience.
Specials & Catch of the Day
thai green curry
grilled rottnest swordfish, thai green curry sauce, bok choy, mushrooms, steamed rice
homemade salmon & leek pie, chips & salad
creamy fish based soup with snapper, prawns & scallops
Swordfish is a mild-tasting, white-fleshed fish with a meaty texture. It is sold exclusively in steaks. Its mild taste makes it a particularly good choice for those who are unsure if they like fish. Swordfish is particularly good grilled, either as a steak or kebabs, and it’s also delicious broiled and sautéed.
line caught, back of Rottnest, Oceans Wild Fishing
King George Whiting
Whitings are prized for their firm, clean, sweet-tasting white flesh and its delicate flake. Some argue this is Australia best table fish.
ocean caught, S. Rule, Albany
Feasting on all sorts of things they are a bit of a forager on or near the ocean floor with Crabs of all shapes and sizes including Blue Swimmer’s, Octopus, assorted fish and even Rock Lobster making up their diet.
Jason Scimone, Bunbury
Redfish, supporting local fishers, local companies & local jobs.
Grilled Fish Tacos
Prices subject to change without notice. Please advise of any dietary requirements or allergies.
Redfish Fish, Chips & Grill is pleased to offer a variety of gluten free options on our menu.
We are not a gluten-free restaurant and cannot ensure that cross contamination will never occur.
We have processes in place to minimise that happening but there is a great deal of gluten in the air and on our work surfaces.
If you are a Celiac and/or highly sensitive please advise the person taking your order and know that we will do our best but cannot guarantee your order will not touch gluten somewhere in the process.